Ingredients for Eggplant Aubergine With Garlic Cream Sauce
- Eggplants
- 1/4 cup olive oil, plus 1 tablespoon
- 1 medium onion, chopped
- Plum Tomatoes
- 1/2 teaspoon dried basil
- Dried Thyme
- 1 teaspoon dried oregano
- Bay Leaf
- Salt And Pepper
- Garlic Cloves
- Boiling Water
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 large egg
- 1/2 cup grated Parmesan cheese (optional)
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How to Make Eggplant Aubergine With Garlic Cream Sauce
- **Salt and Sweat the Eggplant:** Cut eggplant into 1-inch cubes. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes to draw out excess moisture.
- **Preheat Oven:** Preheat oven to 400°F (200°C).
- **Sauté Onion:** Heat 1 tablespoon olive oil in a pan. Sauté 1 medium onion, chopped, until soft and golden.
- **Prepare Tomato Sauce:** Add 28 ounces (794g) canned crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (optional), salt and pepper to taste to the onion. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, or until thickened.
- **Prepare Garlic Puree:** Boil 60 unpeeled garlic cloves in water to cover for 2 minutes. Drain, lightly hit each clove with a mallet, peel, and place in a small saucepan with 1 cup of vegetable stock. Simmer for 45 minutes, replenishing stock as needed. Blend until smooth.
- **Rinse Eggplant:** Rinse the eggplant thoroughly under cold water to remove excess salt. Pat dry.
- **Roast Eggplant:** Brush a large baking sheet with 1/4 cup olive oil. Arrange eggplant on the baking sheet and roast for 25-30 minutes, turning halfway through, until golden and soft. Do not allow to burn or crisp.
- **Make Garlic Cream Sauce:** Reduce oven temperature to 350°F (175°C). Melt 4 tablespoons butter in a heavy saucepan. Whisk in 4 tablespoons all-purpose flour and cook for 3-4 minutes, stirring constantly, to create a roux. Gradually whisk in 2 cups hot milk until smooth. Cook gently for 10-15 minutes, stirring frequently. Season with salt and pepper. Stir in the garlic puree.
- **Temper Egg:** In a separate bowl, whisk 1 large egg. Temper the egg by whisking in some of the hot sauce, then gently whisk the tempered egg into the remaining sauce.
- **Assemble and Bake:** Spread half of the tomato sauce in a 2-quart baking dish. Layer half of the roasted eggplant, top with the remaining tomato sauce, and then the remaining eggplant. Pour the garlic cream sauce over all. Sprinkle with 1/2 cup grated Parmesan cheese (optional).
- **Bake:** Bake for 45-60 minutes, until golden brown and bubbling.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
50g
Fat
47g
Carbs
14g
